Darn, you beat my by 13 minutes. This is exactly what I wanted to suggest.
I had the same idea. But all three of us latecomers were beaten by
Here’s a totally different take.
My GF is very easy-going. She has a woman in her posse who always sends back whatever she orders in a restaurant. It’s always too hot, too cold, overcooked, undercooked, contains some objectionable ingredient, whatever. When I say “always”, I mean always.
She insists the restaurant cooks and waitstaff are doing this heinous stuff to her food to plague her. Other than being just a smidgen demanding in other circumstances, she’s a pleasant enough person. The rest of the posse still finds her worthwhile despite this “quirk”.
I’ve only eaten with GF’s posse and the return-everything chick a couple times. IMO it’s psycho and it’s embarrassing to the group. It certainly fouls up the cadence of the meal as her replacement food arrives just as everyone else is finishing.
I strongly suspect the OP’s story teller is another person with mental / emotional issues.
I have doubts the front of the house is working with the back of the house in this way. Not because I don’t think restaurant owners aren’t cheap, they are, it’s just the Front wants the greatest tips and the Back wants the greatest consistency both of which are undone by skimping on female customers.
In my serving decade I have never seen or heard of anything like this from any restaurant. On a related note no one spits in your food, they may hate you and that job, but they won’t do that.
Farva: Give me a double bacon cheeseburger.
Dimpus Burger Guy: [into mic] Dubba baca cheeseburger. It’s for a cop.
Farva: What the hell’s that all about? You gonna spit in it now?
Dimpus Burger Guy: No, I just told him that so he makes it good. [into mic] Don’t spit in that cop’s burger.
Farva: Yeah, thanks.
Second Dimpus Guy: Roger, holding the spit.
About a thousand years ago I worked food service at a coed college dorm with male & female dining rooms. The diagram for cutting cake and pie was six slices on the boys’ side and 8 slices on the girls’ side. Of course we who worked for the food service spread the word, and the girls started going to eat in the boys dining room.
I’m pretty sure they don’t do that anymore.
Even if you did, would you or any of the other cooks care?
It’s pretty obvious this didn’t happen.
Look, here’s what you do. Order your food. If it comes wrong. Tell your server after taking a picture, at what ever is wrong.
If they fix it or comp it, good. Go home happy.
If it’s not fixed, tell the hostess when you pay. Go home leave bad reviews on their site and Yelp. If it’s a franchise, drop a note to corporate. ETA: don’t tip
You’re welcome. 
The server may or may not have the ability to fix your problem. No need to punish them for management’s ineptitude.
I have to say that I’ve had exactly the opposite experience at one local restaurant. My family celebrates birthdays and anniversaries there three or four times a year. My wife and I always order the same thing: the grilled salmon. For the last umpteen years, she has consistently received a bigger piece of salmon. The difference has been noticeable and I started keeping track of it a few years back. It’s not my imagination…oh, no. In fact, my wife has offered to switch plates with me a couple times.
Looking at the menu for Lawry’s in LA, their serving sizes, from smallest to largest, are “Tokyo cut”, “California cut”, “English cut”, “Lawry cut”, “Diamond Jim Brady cut”, and “beef bowl double cut”. None of the listing actually say how much beef you’re getting by weight.
The management gets enough bitch back from servers, or loses wait staff, they’ll change their ways.
I have heard of restaurants cutting the cake in 7 pieces and most people will think they got 1/6.
Every restaurant I have ordered steak in has the various weights on the menu. In high end steak houses the waiter may have a list of the various weights for each cut that are available. Sometimes this list is on the wall so you can see. Sometimes the actual pieces of meat are on display. Rather then cutting exactly a 10 ounce sirloin the chef cuts them into good looking portions and the staff weighs each one and puts them on the list. When they are out of 16 to 20 ounce ribeyes they are out. They are not going to break down another beef quarter to make more.
Oh, yes I do!
I often order something that’ll be sure to give me a second meal, and reheats well.
“Better cut it into six slices - I don’t think I can eat eight.”
That’s possible, too. Don’t know them personally.
Back in my table-waiting days, I HATED people like this! They were almost as bad as people who would just plain old order something that was not on the menu, with ingredients we did thankfully happen to have, and then complain that it wasn’t “right.”
IF YOU’RE THAT PICKY, COOK IT YOURSELF AND EAT AT HOME! (Yes, I’m shouting.)
Same here.
My GF is small in size…borderline tiny (not weirdly so…just small…petite I guess).
She gets the same amount of food as I do wherever we go and we go out to eat with some frequency.
I can’t say what the OP described never happens but I would be surprised if it was remotely common. Especially since kitchen staff are trained to make a given dish a certain way. It’s an assembly line. There is no “make it smaller” generally. I suppose a waiter could note on the ticket that the person wants a smaller portion and the kitchen staff will try to do that but then that is on the waiter making a note to do that (and why would anyone ask that when they could just take the leftovers home?).
My GF is perfectly happy with the portion being too big to eat for her cuz she likes the doggie bag to take home and have more yummy food tomorrow.
I really can’t face leftovers sooner than about 2 days after they were new. e.g. Monday dinner leftovers are maybe approachable by Wed dinnertime. Maybe. I need much greater variety in my life than eating the same thing for dinner twice in a row or dinner tonight & leftover lunch tomorrow. Ugh. Which also means that for every 10 sets of dinner leftovers I bring home, about 7 get pitched uneaten a week later.
I’d rather order smaller and not have leftovers. When I go out w GF we typically share one salad or app and one entrée between us. Results in two happy people and no guilt-laden leftover containers. My solo dinner tonight was an appetizer.
YMMV. It takes all kinds.
I’m generally not a fan of leftovers but it really depends on the leftovers too. Some can be really great, possibly better, the next day. Some are fine. Some are just awful as leftovers. And then add in what you are in a mood for.
I guess I am somewhere in the middle.